Dish · italian
Biscotti
A stiff dough of flour, egg, sugar, and almonds is baked once as a log, sliced, then baked again until dry and crisp enough to snap.
Where it comes from
Biscotti means twice-baked in Italian, and the second bake was originally about removing moisture so the cookie would keep for long stretches without spoiling, useful for travel and storage before refrigeration.
What cooks argue about
Cooks argue over fat: a traditional biscotti has little to no butter for a hard, dunkable texture, while added butter softens the bite but moves it further from the dry, keeping original.
Nobody has published a biscotti recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.